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  • 1 cup Chick peas
  • ¼ cup Parsley
  • ½ cup Coriander leaves
  • 1 medium onion
  • 4-5 cloves Garlic (1 tbsp minced garlic)
  • 1 or 2 Green chillies
  • ½ teaspoon Baking powder
  • 1 flax egg (1 tbsp grounded flax+ 3 tbsp water)
  • 1 teaspoon sesame seeds
  • 1 teaspoon ground cumin seeds
  • ½ teaspoon black paper
  • Salt as per taste
  • Oil to fry



  • Soak the chickpeas the night before or 5-6 hours before.
  • In the bowl of a food processor or a really strong blender, place chickpeas, onion, parsley, garlic, chilies and coriander and pulse them until they are coarse. You should be able to pinch it together into a shape that holds.
  • Add sesame, salt, flax egg, cumin powder, black pepper powder, baking powder and give it a blend again. (It should be coarse not fine)
  • Form the chickpea mix into a ping pong size balls.
  • Heat the oil in a medium large frying pan and fry them. Fry them on medium heat as it should not burn from out leaving them uncooked from inside. You can even bake them at 180 degree for 15 minutes.
  • You can serve with tahini sauce as a dip or make your falafel wrap with some fresh veggie and pickles.
by TheVegandiary